We have a container of this Miso paste at the back of our fridge, but it's straight shiro rather than shiro + aka. The ingredients are water, soybeans, rice, salt - 2% alcohol by volume. It looks fine and smells great, and the texture seems normal, maybe a little dried out. There's a "best before" date of 30 June 2013, but no "expiry" date. Is there any reason I shouldn't use this to baste roasted vegetables?

Miso is fermented so... it seems like it should be fine?

If you all vote "no" I'll just make something else for dinner and get a new container next time I'm out... Veg are to supplement take-out udon which really should be eaten tonight; I am far too tired + lazy + pregnant to go to the store just for miso paste though!
(This is for spouse, I will likely have something else for dinner.)

I would eat it unless I had a weak immune system.posted by aniola at 9:31 PM on July 13, 2014

I've always just kept using miso till it ran out. I mean, it's what people use to preserve OTHER things, you know? Could be faulty logic, but...Anyway, I would use it.posted by wintersweet at 9:31 PM on July 13, 2014

I vote yes. I would certainly eat it, expecting it to be extra tasty.posted by anadem at 9:31 PM on July 13, 2014

I have seen miso that was advertised as aged for several years. It cost more.posted by aniola at 9:33 PM on July 13, 2014 [1 favorite]

Is an old jar of miso worth the risk of harming your yet-to-be-born child? (Not being judgemental.) While miso obviously can stay good for a very long time due to the fermentation and salt, the risk is non-zero.posted by feckless fecal fear mongering at 8:06 AM on July 14, 2014

Were I your husband, however, and you told me you found it at the back of your long-dead great-grandma's shelving with an expiry date of 18__(illegible), I'd still eat it.posted by IAmBroom at 9:21 AM on July 14, 2014 [1 favorite]

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